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Tokyo Wine Blending the Flavors of Sea and Soil

  • The staff harvesting grapes raised on a supermarket rooftop in August 2024. (Courtesy Fukagawa Winery Tokyo)

    The staff harvesting grapes raised on a supermarket rooftop in August 2024. (Courtesy Fukagawa Winery Tokyo)

  • Miyata Takako checks the progress of fermentation at Fukagawa Winery Tokyo. (© Kosugi Satoko)

    Miyata Takako checks the progress of fermentation at Fukagawa Winery Tokyo. (© Kosugi Satoko)

  • Sea-aged wine brought up from a section of the bay used by Tokyo University of Marine Science and Technology. (Courtesy Fukagawa Winery Tokyo)

    Sea-aged wine brought up from a section of the bay used by Tokyo University of Marine Science and Technology. (Courtesy Fukagawa Winery Tokyo)

  • Echigoya Miwa smiles as she shows off the five fermentation tanks going full steam at Tokyo Winery. (© Kosugi Satoko)

    Echigoya Miwa smiles as she shows off the five fermentation tanks going full steam at Tokyo Winery. (© Kosugi Satoko)

  • Grapes harvested from Nerima vineyards. (Courtesy Tokyo Winery)

    Grapes harvested from Nerima vineyards. (Courtesy Tokyo Winery)

  • Wines made from domestically grown grapes line the shelves at Tokyo Winery. Some of the brands are also available to take home in your own containers. (© Kosugi Satoko)

    Wines made from domestically grown grapes line the shelves at Tokyo Winery. Some of the brands are also available to take home in your own containers. (© Kosugi Satoko)

  • The Tokyo Winery restaurant serves its wine alongside dishes of Nerima-grown vegetables. (© Kosugi Satoko)

    The Tokyo Winery restaurant serves its wine alongside dishes of Nerima-grown vegetables. (© Kosugi Satoko)

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